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Ok, so these are traditional, but just easier.
And with a few minor tweaks here and there.
Traditionally the pork is thinly sliced and then roasted in a rotisserie oven, but I personally do not have a rotisserie oven and I am guessing most of you do not either. So I went the much easier route and seared the heck out of my pork and then threw it in the crockpot. Done and done.
Maybe not as awesome as if you where to get them in Greece, but still pretty freaking good.
Currently I am wishing I was in Greece. Preferably, near the Mediterranean with the hot sun beating down on me.
Oh my gosh, does that not sound awesome?? It has been snowing here for days. Days and days of snow and the temperatures have been pretty cold too, so I am just craving warmth. Pretty sure you guys are too…..unless you live in a warm state in which case you may be craving cold snow. Dunno.
We can all just pretend right?
It seems my craving for warmer climates is causing me to think on a tropical level. At the moment, I am only interested in shooting foods with lots of color and want nothing to do with anything dull and boring. Maybe my grandpa is right, man was not meant to live above 10,000 feet!
But one bite into these colorful delicious gyros takes me to a seaside table with the beautiful blue Mediterranean surrounded by freshly painted white villas. Ahhh…
Unless you are planning a trip to Greece within the next week (and if you are, lucky you!) than you need to make these. You also needs to make these pitas because nothing will ever top a homemade pita and they are so easy. Like easier than driving to the store!
Perfect for a fun meal any night of the week if you ask me!
Easy Traditional Greek Gyros.
Servings: 8 Servings
Calories Per Serving: 327 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Gyros
- 4 cloves garlic minced or grated
- 1 onion thinly sliced
- 1 (2-3) pound boneless pork shoulder roast or butt
- 2 tablespoons dried oregano
- 2 teaspoons dried dill
- 2 teaspoons paprika
- 1/4 teaspoon cayenne pepper
- 1/4 - 1/2 teaspoon crushed red pepper
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 lemons juiced
- 1/3 cup olive oil
- 3 teaspoons red wine vinegar
- 3 tablespoons greek yogurt
- 4-8 pitas
- 1/2 cup fresh cherry tomatoes halved, for serving
- 1 red onion thinly sliced, for serving
- 4 ounces crumbled feta cheese for serving
Tzatziki
- 1 cup plain greek yogurt I used full fat
- 1/4 hothouse cucumber peeled and seeded and diced small
- 1 clove large garlic grated (or finely minced)
- 1/2 tablespoon white wine vinegar
- 1 tablespoon chopped dill
- 1 teaspoon dried oregano
- 1 tablespoon fresh lemon juiced
- 1 tablespoon extra virgin olive oil
Tapenade (optional)
- 1/4 cup pitted kalamata olives
- 1/4 cup pitted green olives
- 1 clove garlic grated
- 1 pepperoncini diced (optional)
Instructions
- Spray a crockpot with cooking spray. Add the onions and garlic.
- In a small bowl combine the oregano, dill, paprika, cayenne, crushed red pepper, salt and pepper. Sprinkle the pork with half of the spice mixture.
- Heat a large skillet over medium-high heat and add a drizzle of olive oil. Once hot, add the pork and sear on all sides until golden brown (about 2 minutes per side). Try and get a really good caramelization on the meat.
- Add pork to the prepared crockpot and sprinkle with the remaining seasonings and any drippings from the pan. To the crockpot add the 1/3 cup olive oil, lemon juice, red wine vinegar, greek yogurt and 3/4 cup of water. Cover and cook on low, 8 hours. or high for 4-6 hours. If possible check the pork a few times during cooking. If needed add some water to keep the meat moist.
- To prepare the tzatziki pour any liquid off the surface of the greek yogurt. (I find it is best to use full fat greek yogurt for this, but 2% works ok as well. You want the yogurt to be thick, so if your greek yogurt seems thin strain it through a fine mesh strainer). Mix together the greek yogurt, diced cucumber, garlic, white wine vinegar, dill, oregano, salt and pepper to taste, and lemon juice. Drizzle with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- If making the tapenade, dice the olives and mix in a small bowl with the garlic, pepperoncini and parsley. Set aside in the fridge until read to serve.
- After 8 hours (or 4-6 on high) remove the pork and set aside to cool slightly. Once cool enough to touch shred the pork with two forks, it should fall apart easily. Return the pork to the crockpot and toss with the onions. Crank the heat to high. Allow the pork to get warm for five minutes.
- Heat pitas (I just popped them in the microwave for a few seconds). Top with chicken, tzatziki sauce, sliced tomatoes, red onion, feta cheese and tapenade if using. Serve immediately.
Notes
*Adapted from my [chicken gyros | https://www.halfbakedharvest.com/saucy-chicken-gyros/]
Oh and I know the feta is not traditional, but it is a must in my book. Seriously, do not skimp on the feta!
I love gyros, how I wish these would appear for tonight’s dinner!
Wish I could send you some. I have so much left over!
in Greece they put french fries INTO the gyros… it’s basically the best thing ever! but these look pretty damn great too 🙂
Oh my gosh!! That is something I would so do!!
Thanks Christine!
Ok, so I’m Greek and have never made my own Gyros. I think I’m scared I’ll screw them up and forever taint the Gyro for myself. Looks like you were spot on here!
Haha! These are probably not the same gyros that your grandmas made, but they are still delicious!
Thanks Nicole!
Those pitas looks amazing Tieghan! Slap on some crispy meat and tomatoes and I’m sold. Yum!
Thanks Karen!
Hi!
These look good!
I have never heard of gyros with pork before.
In Greece they make them with spiced lamb that is shaved right off the shank with these huge knives that would cut through you, just looking at them.
LOL! I must have stopped on every corner in Athens and ate just another gyro. Wonderful!
I have had them with beef also.
Never with salsa, that is so north american.
Thanks for the recipe.
Have a Joyful Day :~D
Charlie
Hey Charlie!
I looked some recipe up online think they would be lamb, but they where pork. My family like pork, so I just went with it! I watch a video of how they do it and it is incredible! Lucky you to have gotten to eaten them!
Thanks!!
Love these! Gyros are one of my favourite things that I don’t have very often, but making them in the crockpot is perfect. Going to give these a try. Btw I made your homemade pitas a while back and they were awesome!!
Thank you so much, Jessica!! So happy you loved the pitas!
This looks AMAZING! Aren’t most gyros lamb or beef? Either way this looks great and it’s the spices that make it and I think that is a great combo. I recently went to a turkish restaurant and they had AMAZING meat there, thin sliced flakey and yet juicy. Mmmmmm!
Originally I though lamb, but I looked up a few recipes online and they were pork, so I went with it. I still do not really know though!
Thanks Sophia!
Gyros is one of my all time favorite foods and I have a pork shoulder in the freezer! Looks delicious 🙂
Thanks Liz! Hope you get to make these and love them!
This is exactly what I want to eat right now. Yes, for breakfast, and I’m not kidding. These pictures are killing me!
Thanks Chelsea!
I’m just going to sit here in my blanket burrito in the -27 degree climate and imagine I’m in Greece with a giant plate of these gyros. Oh yes.
Oh! Stay warm!!
Thanks Stephanie!
WHAT?!!! Never, ever, ever skimp on feta (do people really do that?). So glad you didn’t.
I can practically imagine this in my mouth right now. Practically, being the operative word. Wah 🙁
Skimping on feta is just not right! 🙂
Oh how these make me miss Greece! And yes, Mediterranean weather sounds far better than cold and perpetually snowy, like it is here. When I studied abroad in Greece, a lot of the gyros I ate had French fries inside them – if you’ve never tried it, I highly recommend it!
I would so add french fries!
YUM!
You know, I can’t completely figure out which is the most traditional meat for gyros. I spent two summers in college in Greece, and I’m pretty sure I came across pork most often. I also saw lamb and chicken, but I can’t remember ever seeing beef gyros. Obviously this is all just anecdotal evidence, but for whatever it’s worth…
This is the perfect lunch/ dinner food! When I was in Greece I pretty much lived on gyros 😉
Where the lamb? I could not figure out it prok or lamb was traditional. I read online that it was pork.
Traditional is with lamb. But these sound wonderful, nonetheless
Thanks Gloria!
These look great, and anything that cooks in the crock is ok in my book! I have never tried tzatziki sauce, but this recipe has my name all over it.
Thanks Kathy! You have to try Tzatziki. It is so good!
These look so delish! We make Traditional Greek Gyros all the time in our house so I think the addition of a fresh salsa like this would really spice things up!
Also, I love your full-size related post pictures. I’m gonna go check out those southwestern sweet potatoes next! And then the mozzarella sticks… and then who knows? I might be here all day.
Thank you so much, Natasha!
Do you make your gyros with Lamb?